Summary

Ingredients

For the dough:

• 140 g flour
• 80 g butter
• 1 teaspoon Baking powder
• 60 g suar
• 1 egg (s)
• 1 pinch (s) salt
• Flour for the mold

For the filling:

• 2 egg (s)
• 80 g suar
• 2 teaspoons vanilla extract
• 200 ml cream
• 1 tablespoon cornstarch
• 100 g cranberries
• 40 g flaked almonds

Print Recipe Pin Recipe

Instructions

1. For the dough, knead the flour with the other ingredients to form a dough. Shape it into a ball, wrap it in cling film and refrigerate for at least 30 minutes. Then roll out into a round shape on a floured work surface.
2. Press the dough into a 26-inch tart pan, prick the base several times with a fork and refrigerate the dough for another 20 minutes.
3. Preheat the oven to 160 degrees circulating air.
4. Cover the cooled dough with parchment paper cut to size and weigh it down with 500 g of dried peas. Blind-bake for about 20 minutes. Remove the parchment paper and peas 5 minutes before the end of the baking time.
5. For the filling, beat the eggs with the sugar and vanilla extract until frothy. Remove 4 tablespoons of the cream and use it to stir the cornstarch until smooth, then add the starch and the rest of the cream to the egg mixture and stir in.
6. Take the tart out of the oven for a moment, spread the filling on top and sprinkle with the cranberries. Bake for about 20 - 30 minutes and sprinkle with the almonds 5 minutes before the end of baking.
7. Allow to cool on the wire rack and cut into 8 wedges before serving.